Resolutions. Or not.

A belated Happy New Year! 

Are you a New Year’s Resolution maker?  I prefer to consider it an opportunity for goal setting.  To me, the word “resolution” is too restrictive where “goal setting” is a bit more broad and leaves room for refining as I move through the year.  My goal this year is to do more volunteering within my community.  I will spend some time in the next week or so researching a couple of local organizations needs and deciding where my time will be best served.  Stay tuned.

New Years Day was a quiet one in our house, a nice change from all the running around that happens during the holiday season.  That gave me time to grocery shop and cook a real meal.  I hope you enjoy this as much as we did.

Cannelloni with Spinach

9 lasagna noodles
9 oz frozen chopped spinach, thawed
15 oz ricotta cheese
1 egg
1/2 tsp black pepper
3/4 cup grated Parmesan cheese, divided
3 cups Marinara Sauce
1/2 cup grated mozzarella cheese

Bring large pot of salted water to a boil and book lasagna noodles until just al dente.  Drain the noodles and rinse with cold water to stop the cooking process.  Once cool enough to handle, cut each noodle in half crosswise to make 18 pieces, each about 5 inches long.  Set aside.

Squeeze excess water from the thawed spinach and set aside.

In a medium bowl, combine the ricotta, egg, parmesan cheese.  Add the spinach and combine well.

In a 9 x 13 in baking pan, spread about 1/2 cup marinara sauce.

Place a noodle on the work surface and spoon a scant 1/4 cup of the spinach filling along the short edge of the noodle and roll to enclose the filling.  Arrange the cannelloni in the baking pan, side by side, seam side down, fitted closely together.  You should have three rows with six cannelloni each.

Cover the cannelloni with the remaining 2 cups of marinara sauce.  Sprinkle with the mozzarella cheese and top with the  remaining parmesan cheese. 

Bake uncovered at 350F for 40 – 45 minutes.